Mini Cherry Pie Recipe

Monday, February 15, 2016

READY, SET, LET'S BAKE! Ya'll freaked when I shared these cookies on SnapChat and Instagram, Let me tell ya, if you love cherry pie, or even if you don't..You'll love these little mini pies! UM, SERIOUSLY.

I made something similar at Christmas using apples and they turned out so good, I just tweaked that original recipe to work with cherry pie instead, The Cherry Pie was actually a lot easier. We made a dozen and they were all gone the next day, and I'm the only one that eats sweets. So. There's That.They are like tiny pieces of cherry heaven. And if you have kids, they love to help! Thankfully, these are super easy to make, don't require a ton of ingredients and aren't super messy. So, you win! All the way around! To start, you'll need a few things. (Depending on how many mini pies you want to make you'll need anywhere from 2-6 pie crusts.) I used all 6 rolls of crust.

-Two Cans of Cherry Pie Filling (Yum! Can't wait until I can make these with fresh cherries!) -Two Refrigerated Pie Crust.-1 Egg Preheat your oven to 375 Degrees.Start by unrolling your pie crust.Using a rolling pin, roll the dough out as far as you can without pulling it apart or making it super thin. You'll need it to remain at least a little thick, so it doesn't pull apart when you cut the heart shapes.

Using a Cookie Scoop or Similar,a regular spoon will do), scoop out spoon-fulls of the pie filling onto the unrolled pie dough. Try not to eat some, I dare you.

Using a pastry brush, brush the egg-white onto the dough around the pie filling, this works as a "glue" to hold the pies together and also helps them bake more evenly.

After that, you'll want to roll out your second pie crust, stretch this one out a little further then the first one, so that there's room to cover the filling.

Place the Crust over top of the prepared crust and push down around the edges of the filling so there aren't any air pockets and everything is nice and sealed.

Using a heart shaped cookie cutter, cut out your shapes and carefully place cookies onto an un-greased baking sheet.

You can use a fork to crimp and close the edges, and a knife to slice the top. PS.You want to know what doesn't work? Every Pinterst method I've tried to cleaning baking sheets..Sigh..

Bake approx 11-15 minutes.

ENJOY!!! Aren't these little pies just the sweetest? The perfect treat for you and your sweeties!I hope you enjoyed this post! Feel free to Pin and save for later! I love to hear from you guys! Let me know what you think below! XO

This content requires JavaScript to be enabled, and the site or browser may be disabling it. Try reactivating it to view this content.

Looking For Something? Search for it here!

Hey guys! I'm Laurie creator of The Glam Farmhouse and I'm here to show you, You can live a pretty life on a budget and with littles! Self Proclaimed Wannabe Southern Belle, Chalk Painter & Rust Lover. Together, Mr. TGF and I are turning our fixer upper into our forever home! I hope you leave The Glam Farmhouse feeling inspired and ready to tackle a couple projects of your own. We are SO happy to have you here! I would love to hear from you. Shoot me a message on Instagram or Facebook or drop a comment here & Let's chat!